Thursday, May 28, 2009

Adventures in Baking: Sourdough Buns & No-Knead Bread

I have to wonder at what point one's partner becomes concerned that a new interest may have gone too far. I'm not sure exactly where that line is in knitting, or on which side of it I sit (though my husband may have something to say about that). However, I think I came close to that line on Monday with regards to the renewed sourdough baking interest.

So far I've been focused on bread, with brief forays into pizza dough to use up the discarded starter. But Monday I decided to try making hamburger buns. To the non-baker I'm sure this sounds similar to how the idea of making socks sounds to a non-knitter ("You know, you can buy a pack of those at WalMart for a few bucks?"). But, just like socks, the handmade ones are worth the effort (and the effort was a lot less than socks. And, unlike socks, these were very close to the same price as the ones you'd get at the store, but much better.

I used this recipe with a few slight modifications: I used whole wheat flour for about 1 cup, I used 1 cup starter and 1 cup discarded starter (because I didn't have enough fresh starter) and I used vegetable oil instead of butter (because it was there, but the butter probably would have given better flavor). I also brushed them with an egg wash and sprinkled sesame seeds on most of them before baking. Here are a few photos of the process:

I used a small springform pan to cut out the rings, this is just after I cut them, but before they rose. I thought I got pictures after the rise but before the oven, but I guess not.

I probably crowded this pan a bit (this is not the one above), and then as they rose they smooshed together a bit as they rose, but still good.

The final product, Lamb Burgers with Tzatziki (with the Greek salad hiding in the back)

I also made a loaf of no-knead sourdough bread that day and it wasn't a total success. I followed a recipe that had me do the last rise in the dutch oven, and it spread out a lot so I ended up with a flat disk of bread instead of a beautiful boule.

I also burnt it a bit around the edges (I think the oven was too hot). Both of these things made it very hard to get out, luckily I'd put parchment of the bottom, but the sides were stuck very well and I didn't want to scrape the pot so i had to use a plastic bowl scraper. But the flavor was good (very sour) and the crumb was good, just need to revise the prooving/shaping methods.